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Bean and vegetable soup in a red bowl on a white tablecloth with a spoon
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Bean and Veggie Soup

Course Soup
Keyword Celery, Whole Wheat, Garlic, Onions, Vegetable Broth, Whole Wheat Pasta, Tomato, Yellow Squash, Squash, Kidney Beans, Pasta, Garlic Powder, Tomatoes, Garlic Cloves, Shredded Carrot, Carrot, Low Sodium Broth, Red Kidney Beans, Pea, Green Sweet Peas, Peas, Green Sweet Pea, Basil, Soup, Vegetable Soup, Beans, Chicken Broth, Onion, Vegetables, Carrots, Broth
Cooking Method Stovetop
Program Cooking Matters
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 93kcal
Author Cooking Matters

Equipment

  • Stovetop
  • Colander
  • Large Pot

Ingredients

  • 2 Carrots Medium
  • 1 Onion Small
  • 2 Garlic Cloves Medium
  • 2 Celery Stalks
  • 1 Tomato Large
  • 1 Yellow Squash Medium
  • 1 can Red Kidney Beans 15½ ounce can
  • 1 Tablespoon Canola Oil
  • 1 teaspoon Basil Dried, or dried oregano
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 2 cans Broth 14½ ounce cans; low-sodium chicken or beef broth
  • ½ cup Water
  • 1 cup Green Sweet Peas Frozen
  • 1 cup Pasta Whole wheat; wagon wheels, macaroni, penne, etc.
  • ¼ cup Parsley Optional; fresh

Instructions

  • Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
  • Dice onion, celery, and tomato. Mince garlic.
  • Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
  • If using, rinse parsley. Pluck leaves from stems. Mince.
  • In a colander, drain and rinse beans.
  • In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
  • Add dried herbs, salt, and pepper. Stir.
  • Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
  • Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8-12 minutes.
  • If using parsley, stir into soup before serving.

Notes

  • Use any veggies you like. Adjust cooking time as needed for the veggies you use.
  • Use any type of canned or cooked beans. Try black beans, chickpeas, cannellini beans, or lima beans.
  • Try using fresh cilantro or basil instead of parsley.
  • Double the recipe. Freeze leftovers for another night. Or, freeze in individual servings and pull out for quick lunches.

Nutrition

Calories: 93kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 192mg | Potassium: 329mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2870IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg